Process of obtaining concentrated milk containing cream.



No. 786,626. IPATENTED A1534, 1905.

G. H. CAMPBELL. PROCESS 0F OBTAINING GONENTRATED I/LK GONTAINING CREAM.

APPLATION FILED JLY 15. 1902.

NVENTORz UNr'rED STATES Patented April 4, 1905.

PATENT CPEEICE.

CHARLES H. CAMPBELL, OF PHlLADELPHIA, PENNSYLVANlA, ASSGNOR, BY MESN E ASSIGNMENTS, TO NATIONAL NUTRlEN'i COMPANY, CE JERSEY CHY, NEW JERSEY, A CORPORA'HON 0E NEW JERSEY.

PROCESS OF OBTAINING CONCENTRATED NHLK GONTAENING CREAM.

SPECIFICATION forming part of Letters Patent No. 786,626, dated .April 4L, 1905.

Application iiled July 15,1902. Serial No: 115,635.A M

Be it known that 1, CHARLES H. CAMPBELL, a citizen of the United States, residing in the city and county of Philadelphia, State of Penns vlvania` have invented a certain new and useful Process of Obtaining Concentrated Milk Containing Cream, of which the following is a specification.

My invention aims to provide a new proeess of obtaining a food product made largely or wholly from milk and in which cream, and preferably a definite proportion of cream, is obtained in the final product.

The product of my present application is a concentrated and preferably substantially desiccated milk having a flavor of cream induced by the presence of cream cultures. Preferably also the product contains not more than about enough cream to give twenty per cent. of butter-fat in the final product. A convenient limit of the percentage of cream is such that the product shall not be excessively greasy and shall be so dry as to permit substantially complete desiccation and granulation to a desired iineness. lf desired to grind .or powder the product. it should not contain more than about ten per cent. of butter-fat. Preferably also the soluble and peptogenic (peptone-yielding under the action of pepsin) qualities of the proteids are substantially undiminished, which property, together with the desired flavor, gives the product the greatest value both as regards its nutritiveness and its pleasant taste.

'lhe prod uct of this improved process by the addition of water may be converted into fluid milk containing any desired ratio of cream or butter-fat to the total fluid product, or it may be eaten dry. ln its dry state it can be more readily and cheaply handled and transported than fresh milk, and it can also be preserved for a much longer time. Another advantage of this process is in the uniformity which it provides in the proportion of fatty to nonfatty solids, the product being superior in uniformity to milk taken at different times from even the same cow. Another advantage is that the proportion of cream may be varied to suit different purposes. For example, the product may be made as rich in cream as mothers milk or as cows milk, or it may be made with a small percentage of cream su flicient for use in the manufacture of..coi,ifcc.

tions, chocolates, bakers products, or other manufactured food products. Another advantage which it possesses over fresh milk is in the intimacy and permanency of combination between the fatty and the non-fatty solids.

According to my improved process the milk is dried and preferably substantially desiccated, and at the same time the cultures or bacteria in all or part of the cream are retained uninjurcd, and therefore serve to retain the fiavor of cream in the inal product. This may be accomplished by partially concentrating' and preferably at the same time sterilizing milk, mixing cream therewith, and concentrating the mixture without further sterilization, so that the bacteria of the added cream are not subjected to the action of tlge first part of the process.

My improved process, however, is not linnited to such conditions as will produce the. specific productabovedescribcd, except where it is so stated in the claims hereinafter, but may include the partial concentration of milk, the adding of cream, and the concentration and drying of the mixture whether or not the last step is performed under such conditions as t0 avoid affecting the bacteria of the added cream. The process in either case produces a dry productcontaining' both the fatty and the nonfatty solids of milk in any desired proportion and which is of considerable value.

The process is preferably carried out at so low a temperature as to retain the soluble and peptogenic qualities of the proteids and so rapidly as to avoid souring of the milk.

The general nature of the process of my invention and of a particular product which may be made thereby having' been indicated, I will describe at length a particular process which is within the invention.

The process in so far as it relates to the manipulations performed on the material may utilize certain features of the processes de- Sev | i l l l i l with the partially-concentratcal milk at a particular stag'e of the process, and in the details hereinafterreferred to. lireferably the milk is lirst skimmed and then concentrated to any suitable d For example, the concentration may be continued until the skim-milk is reduced to a thick [luid-- as, for example, onelifth or one-sixth of its original volume. It is then still quite fluid, about as much so as ordinary commercial condensed milk. The concentration maybe carried to a less or a greater degree than that stated. rfhe less the degree of concentration the greater the facility of mixing' in the cream, and the greater the degree of preliminary concentration the the amount of subsequent concentration. r1`he desired proportion of cream is then added. The amount of cream added is preferably such as to make the linal product not :more than about twenty per cent. butter-fat. For the production of a well-flavored product the cream should be added without undergoing' any prelii'ninary treatment tending' to injure the bacteria which g'ive it its flavor. The non-'fatty and the fatta' ingrediente are then thoroughly mixed, the condition of the mass permitting' the mixing to be most intimate, so that the product shall be entirely homogeneous. After thoroughly mixing' the ing'i'edi ents the whole mass is Vfurther concentrated to dryness and substantially to the point of complete desiccation, or the drying' may be going' on simultaneously with the mixing'.

Preferably the entire process is performed with the milk at a temperature below the coagulatingpoint of albumen, so as to preserve the soluble and peptog'enic qualities of the proteids, and it is performed with such rapidity as to avoid souring' of the milk. I may use a comparatively high temperature (within the coagulatiiig-point referred to) during' the first concentration, and this, together with the comparatively long' period of treatment, tends to sterilize the first batch. .in the subsequent concentration or drying' a temperature below 120 and preferably in the neighborhood of 100O Fahrenheit should be maintained, this stage of the process being' directed as far as possible to the preservation of the bacteria of the added cream, so as to secure the desired flavor described. lt is noticed that a very `small percentage of cream added to the substantially sterilized concentrated skim-milk produces a distinct liavor in the final product. This is probably due te the fact that the partially-eonceiitrated skim-milk serves as 'a culture-bed er breeding-ground (especially at temperatures between 90 and 104eV- Fahrenheit) to )ermit the rapid multiplie-ation of the iiiavor bacteria of the cream, the skim-milk being' thus inoculated with the desired liavor.

An apparatus for carrying' out the described process is shown more or less diagrammatically in the accompanying' drawings, in which- Figure 1 is a longitudinal and Fig'. 9 a transverse section through the several elements of 'the zn'n'iaratus.

The use of this apparatus is as follows: The skim-milk is put into a concentrating-tank A., where it is maintained at a desired evaporating' temperature below the coagulating-point of albumen by means of hot water circulated through coils B and a jacket C, so as to partially vaporize it, exposing' it at the same time to a blast of air through the perforated pipe D, the Volume of airsupplied depending upon the applied temperature and the desired temperature of the milk. The blast of air carries off the heated vapor produced by the applied heat and maintains the milk at a temperature below that of the applied heat. lhis difference in temperature in turn hastens the process, the external heat being' continually taken up by the milk and carried off with a portion of the vapor by the blast of air. After concentrating' the milk to the desired degree in the tank A the valve/E isy" opened to let the milk into mixer or combined mixer and drier F, into which also the cream is conducted from a hopper (l. The mixture should be allowed to stand here until cooled to below 1520O Fahrenheit and prefer-` ably to about 1GOO Fahrenheit. Vulhe shaft H is rotated, and its arms stir and mix the product, being' assisted in this function by the pins projecting' inward from the lower wall of the vessel. The time spent in mixing' the product in the mixer F may also be utilized in drying' the same by providing' a series of nozzles J at one side of the vessel, through which air is projected into the mass and upon the extended surfaces exposed by the rotating' arms on the shaft H, the mode of operation being, in edect, identical with that carried on in the next vessel. The vessel and the operations carried on therein may, however, be omitted entirely, a suicient mixing' of the mass occurring' in the hereinafterdescribed drier and simultaneously with the drying' of the mass therein. When the mixer F has been used, however, the product is led therefrom into a drum K, into which heated airis projected through a nozzle L, the drum being' slowly rotated, so as to expose an extended surfaee of the product to the desiecating' action of the air. rithe operation in this drum is continued until the mass coats the wall of the cylinder thicklyand is of a doug'by or putty-like consistency, so that the continuation of the operation would give but slow results. i t is then scraped from the walls of the vessel and is broken into small lumps, heing' subdivided again and ag'ain in any suit- IOC IIO

able apparatus and simultaneously exposed to 1,- the desiceating action of air, preferably heatj ed. An apparatus suitable for this purpose i", is shown at M, which is a drum substantially &1 identical with the drum K and in which is a revolving shaft N, having a number of arms which break up and continually stir the material, while the rotation of the drum contin- L, ually exposes a fresh surface of the material og, therein to the action of air blown thereon through a series of nozzles O. Then the Ei product has reached a certain degree of dryness and smallness of the lumps, the shaft N i. may be removed and the operation continued in the drum M, or the material may be returned to the drum K for further treatment to bring it to a substantially complete desicji; cation, or the product may be conducted from the drum M to a drum IJ, which rotates about a hollow shaft Q, projecting from which are g nozzles R, conducting hot air to the mass now in the condition of small lumps or grains. As the cylinder revolves a cleat S, running Q, lengthwise of the cylinder and carrying pins, lifts the material up tow-ard the side, after which it falls again to the bottom, the stirring and mixing of the same being assisted by a :i bar T, upon which are pins staggered in rela- ;5 tion to the pins on the cleat S, the bar T being attached to the stationaryT shaft Q. The operation here will ordinarily be carried on until the particles are reduced to granules ap- E, proximately the size of ordinary cornmeal. It may then, il containing ten per cent. or less of fat, be further ground to any desired de- [gree of fineness. The shaft Q, i provided 5, near one end with a diaphragm which separates the outlet end from the inlet portion, 3j; and the outlet end is provided with apertures cated by the arrow.

U is a pressure-blower for supplying air to the several vessels, a heater being' shown at Y 1' for heating' the air and a branch pipe W for obtaining a supply of unheated air.

I may, if desired, use sterilized air in carjing out the first stage of my process. In such case the milk during the first or concentrating stage of the process may be, and prefj erably is, rendered entirely sterile` and when j the cream has been added the mixture will coni tain only the bacteria of the cream, these bef. ing the bacteria which are desirable in order to obtain the flavor of the cream in the final ifproduct. The final product. though appar- 5 ently dry, may still contain from eight to ten per cent. of water. In this condition the baci teria are in a potentially-active state, though further bacterial action is inhibited, so that the product will keep for an indefinitely long 1` time.

Instead of adding cream vte the partly-concentrated milk I may obtain the desired flavor in the final product by separating out from i the cream the particular bacteria which gives Q, through which the air escapes, as indi-,

it its attractive iiavor and by adding this bacteria to the milk. Such addition may take place after any degree of partial concentration, it being only necessary that the subsevquent treatment shall not be such as to seri- `this way I have been able to secure a product having a very pleasant Roquefort cheese liavor.

It is not essential to the invention that skimmilk shall be used. The milk used in the iirst stage of the process may contain a certain amount of cream, if desired, considerably above the amount contained in ordinary skimmilk.

If the iinal product be found drier than dt.- sirable, it may be enriched by the addition of cream, butter, or any desired oily matter.

In so far as the broad invention is concerned, the first part of the process is not necessarily carried out in the manner described. Any suitable concentrator and concentrating process may be employed during this stagevsuch, for example, as the well-known vacuum process.

Though I have described with great particularity of detail a process embodying my invention, yet I am not to be understood as limiting my invention to the specific process described. Many variations of the same are possible to those skilled in the art without departure from the invention. It is understood, also, that many variations may be 'made in the proportion of the ingredients or by the addition or substitution of ingredients known to those skilled in the art without departure from the invention.

ilfhat I claim, therefore, is

1. The process of making a food product, which consists in partially concentrating skimmilk by applying heat thereto so as to partially vaporize the same, and exposing it at the same time to a blast of air in such volume as to carry off the heated vapor produced and to maintain the milk at a temperature below that of the applied heat, whereby the milk may be concentrated rapidly and at a low temperature, mixing cream with the partiallyconcentrated skim -milk, concentrating the mixture to a substantially solid condition by exposing extended surfaces thereof to the evaporating action of the air, and drying' the mass by subdivision and exposure to air.

2. The process of making a food product, which consists in partially concentrating skimmilk by applying heat thereto so as to partially vaporize the same and exposing' it at the same time to a blast of air in such volume as to carry off the heated vapor produced and to maintain the milk at a temperature below that of the applied heat, whereby the milk may be concentrated rapidly and at a low tem- IOO ITC

pcrature, mixing` cream with the partiallyl tially-concentrated skim-milk, and concencoucentrated sxim-milleand coi'icentrating' the mixture by exposing' extended surlaces thereof to the evaporatiug' action ot' het air.

3. The process of making* a food product, which consists in partially concentrating skimmilk by applying heat thereto so as to partially raporize the same, and exposing' it at the same time to a blast ot' air to carry ott the heated Vapor produced and to maintain the milk at a temperature below that of the applied heat, whereby the milk may be concentrated rapidly and at a low temperature, mixing cream with the partially-concentrated skim-milk, and concentrating and drying the mixture.

4. rihe process ot making' a food product, which consists in partially concentratingl skimmilk by applying' heat thereto so as to partially vaporize the same., and exposing itat the same time to a blast of air to carry olia the heated vapor produced and to maintain the milk at a temperature below that ol the applied heat, whereby the milk may be concentrated rapidly and at a low temperature, this concei'ltration being' continued until the mass is reduced to about one-sixth its original volume, mixing cream with the partially-concentratcl' skim-milk, and concentrating' and drying' the mixture.

The process oi making' a 'i'ood product, which consists in partially concentrating skimmilk by applying' heat thereto so as to partially vapor-izo the same and exposing' it at the same time to a blast of air to carry olil the heated Vapor produced, and to maintain the nnlk at a temperatme below that ol the applied heat, whereby the milk may be concentrated rapidly and at a low temperature, mixing' cream with the partially concentrated skim-milk, and concentrating and drying' the mixture at a temperature below approximately 120C Fahrenheit.

6. The process otl making a food product, which consists in partially concentratingskimmilk by applying' heat thereto so as to partially raporize the same and exposing it at the same time to a blast of air in such volume as to carry oliAl the heated Vapor produced, and maintain the milk at a temperature below the coagulating-poiut oi albumen, whereby the milk is concentrated so rapidly as to avoid souring' and at such a low temperature as to preserve the soluble and peptog'ei'iic qualities of the proteids, mixing' cream with the partrating and drying' the mixture.

7. The process olr making a Vfood product, which consists in concentrating milk to a thick lluid constituting a culture-bed suitable for cream bacteria, adding unsterilized cream to the partially-concentrated milk and mixing' it intimately therewith so as to inoculate the same with the cream bacteria, and further concentrating' and (lrying the mixture at such temperatures as to retain uniujured at least a portion o'l the bacteria in the cream so that further bacterial action is inhibited while the bacteria are retained in a potentially-active state and give a 'flavor o'l cream to the iinal product.

8. The process ot making a food product, which consists in concentrating milk to a thick iiuid constituting a culture-bed suitable for cream bacteria, adding' unsterilized cream to the partially-concentrated milk and mixing' it intimately therewith so as to inoculate the same with the cream bacteria, and further concentrating' and drying' the mixture a temperature below the eoag'ulzl,ting'i )oint ot' albumen so that the solubll and peptog'enic qualities of the preteids are substantially undiminished, the temperature being' also such as to retain uninjured at least a portion of the bacteria in the cream so that further bacterial action is inhibited while the bacteria are retained in a potentially-active state and give a Vtlavor of cream to the linal product.

9. The process of making' a Vfood product, which consists in sterilizing' and concentrating' milk te a. thick Huid constituting a culturebed suitable for cream bacteria, adding unsterilized cream tothe partially-cencentrated sterilized milk and mixing' it intimately therewith so as to inoculate the same with the cream bacteria, and 'further concentrating' and Vdrying' the mixture. at such temperatures as to retain uninjured at least a portion olI the bacteria in the cream so that further bacterial action is inhibited while the bacteria are retained in a potentially-actire state and give a flavor el' cream to the final product.

in witness whereotl l have hereunto signed my name in the presence el' two subscribing' Domuuo A. UsiNA, iiioMAs F. WALLACE. 

